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The blueberry glazed salmon is one of those recipes that looks like it came from a restaurant and takes 25 minutes on a Tuesday evening. The glaze caramelizes in the pan into something glossy and deep purple, the salmon stays perfectly moist underneath it, and the whole thing is visually spectacular on a plate. I’ve been making it as a standalone dinner for a while – but then I tried laying it over a salad and that was the better idea.

Fresh blueberries in the salad echo the glaze on the fish and the combination of warm glazed salmon, cool greens, creamy goat cheese, and crunchy almonds with a lemon honey dressing is the kind of thing that makes people ask for the recipe before they’ve finished eating. The best summer salad I know for a dinner party, and one of the easiest.

This is the salad version of the blueberry glazed salmon with lemon herb couscous – the standalone dinner if you want something more substantial.

Why This Works

The glaze does two things. It keeps the salmon incredibly moist as it cooks, and it creates a caramelized exterior that adds depth and sweetness. The key is high heat and patience – let the glaze set properly before you flip the fish or it will stick.

Fresh blueberries in the salad create a flavor echo. The same fruit in two forms – cooked and concentrated in the glaze, raw and bright in the salad – makes the whole dish feel considered rather than assembled. They also burst slightly when dressed which adds a little juice to the dressing.

Goat cheese is the right call again. Its tanginess balances the sweetness of the blueberry glaze and the honey in the dressing. It also looks beautiful crumbled over the deep purple and green salad.

Equipment

Small saucepan (for the blueberry glaze)
Fine mesh sieve (optional – for straining the glaze)
Large skillet or frying pan
Pastry brush (for glazing the salmon)
Small bowl and whisk (for the dressing)
Chopping board and sharp knife
Large serving platter or two dinner plates
Small dry skillet (for toasting almonds)

Ingredients (serves 2 as a dinner, 4 as a side)

For the blueberry glazed salmon:

2 salmon fillets (6oz/170g each)
1/2 cup (75g) fresh or frozen blueberries
2 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
1 tsp olive oil
Salt and black pepper

For the lemon honey dressing:

3 tbsp extra virgin olive oil
1.5 tbsp fresh lemon juice
1 tbsp honey
1 tsp Dijon mustard
Salt and black pepper to taste

For the salad:

4 cups (120g) mixed greens or baby spinach
1 cup (150g) fresh blueberries
3oz (85g) soft goat cheese, crumbled
1/3 cup (45g) toasted sliced almonds
1/4 red onion, very thinly sliced
Fresh mint or basil leaves to finish

Method

Make the blueberry glaze. In a small saucepan over medium heat, combine the blueberries, balsamic vinegar, honey, and Dijon. Cook for 4-5 minutes, stirring occasionally, until the blueberries burst and the glaze thickens enough to coat the back of a spoon. Strain through a sieve if you want a smooth glaze, or leave chunky for a more rustic texture. Season with salt and pepper. Set aside – it will thicken further as it cools.
Cook the salmon. Pat the salmon dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Place salmon flesh-side down and cook for 3 minutes without moving. Flip carefully. Brush the cooked side generously with the blueberry glaze. Cook for another 2-3 minutes until the salmon is just cooked through – slightly translucent in the centre when pressed. Brush with more glaze and remove from heat.
Make the dressing. Whisk together olive oil, lemon juice, honey, and Dijon until emulsified. Season to taste.
Assemble. Arrange the greens on a large platter. Scatter the blueberries, red onion, and toasted almonds over the greens. Drizzle with about two thirds of the dressing and toss gently. Lay the glazed salmon fillets over the dressed salad. Crumble the goat cheese over everything. Drizzle the remaining dressing over the salmon. Finish with fresh mint or basil.

Tips

The blueberry glaze can be made up to 3 days ahead and refrigerated. Reheat gently before brushing onto the salmon.
Frozen blueberries work just as well as fresh for the glaze – they actually break down more easily and give a smoother result. Use fresh blueberries in the salad for texture.
Toast the almonds in a dry pan over medium heat for 3-4 minutes until golden and fragrant. Watch them carefully – they go from toasted to burned very quickly.
For a dinner party, make the glaze and dressing ahead, prep the salad ingredients, and cook the salmon fresh just before serving. The whole assembly takes about 5 minutes once the salmon is cooked.

Make-Ahead and Storage

The blueberry glaze keeps refrigerated for up to 3 days. The dressing keeps for up to a week. Toasted almonds keep at room temperature for up to 2 weeks. The salmon is best cooked fresh – it can be refrigerated for up to 2 days but the glaze loses its gloss when reheated.

Assemble the salad fresh just before serving.

For more salmon recipes that work as proper summer dinners, the easy salmon dinners roundup covers ten of the best.

FAQ

Can I use frozen blueberries in the salad as well as the glaze?
For the salad, use fresh blueberries only – frozen ones will be soft and watery once thawed and won’t add the right texture. Fresh blueberries in the salad burst slightly when dressed and add a little juice to the leaves which is a good thing. Frozen blueberries just go mushy.

What can I use instead of goat cheese?
Feta is the closest substitute and works well – use slightly less as it’s saltier. Burrata makes the salad more indulgent and looks spectacular. Ricotta salata is a milder option. Avoid anything melty like mozzarella which will lose its texture against the warm salmon.

Can I make this with smoked salmon?
You can skip the cooking entirely and use smoked salmon – skip the glaze step too. Instead, make a quick blueberry balsamic reduction for drizzling and tear the smoked salmon over the salad. The result is different but very good.

Is the blueberry glaze sweet?
It’s sweet-tart rather than purely sweet – the balsamic vinegar balances the honey and the blueberries have their own acidity. If you prefer less sweetness, reduce the honey by half and increase the balsamic slightly. Taste as you go.

What else works well with this salad?
Crusty bread for mopping the dressing. A cold glass of something dry and white. It’s a complete meal on its own but works well as part of a spread alongside the Korean smashed cucumber salad and some good bread.